budget friendly meals

This collection of budget friendly Cheap Dinner Ideas will give you plenty of thrifty meal options. In a hurry? Try this chicken ramen stir fry:

The 35 BEST Ways to Cook Cheap Dinner

chicken breast

ramen noodles (minus flavoring packets)

onion

red bell pepper

green bell pepper

6-7 mushrooms

baby carrots

scallions

garlic

Tbsp chopped ginger

Tbsp cooking oil

soy sauce

Tbsp Hoisin sauce

Tbsp oyster sauce

Tbsp sweet chili sauce

water

First get everything prepped. Finely chop ginger and...

First get everything prepped. Finely chop ginger and garlic, slice mushrooms onions and peppers, matchstick carrots. Cut scallions into one inch slices and keep green and white portions separate. Also, mix all of your sauce ingredients, soy, Hoising, oyster and sweet chili together in a bowl. First butterfly chicken breast, then cut into thin strips.

Get wok or large skillet hot over high...

Get wok or large skillet hot over high heat. Once it is sizzling hot, add oil, chopped onions and white portions of scallions. Sauté one minute, then add chicken. Stirring frequently, cook until pink color has left chicken, 3-4 minutes.

Add ginger and garlic, toss together about one...

Add ginger and garlic, toss together about one minute. Then add carrot, peppers and mushrooms. Stir fry 3-4 minutes. Add sauces, mix well.

Make well by moving stir fry ingredients to...

Make well by moving stir fry ingredients to the perimeter of the wok. Add water to well. Let heat about a minute, it should start simmering.

Add ramen to well, cook one minute. Flip...

Add ramen to well, cook one minute. Flip and cook an additional minute.

Separate the noodles and mix well with other...

Separate the noodles and mix well with other ingredients.

Serve hot and garnish with remaining part of...

Serve hot and garnish with remaining part of scallions.

Make this versatile traybake for a hearty family meal. Filling and full of fuss-free, flavourful ingredients, this is budget-friendly food at its best

Lemon & herb chicken traybake with butter beans & potato wedges

potatoes

olive oil

red onion,

garlic cloves, chopped

can tomatoes

butter

tsp herbs

chicken thighs

lemon,

Cut the potatoes into large wedges, then toss well in a large bowl with 2 tbsp of the olive oil and some salt. Spread the wedges out on a baking tray.

Fry the onion and garlic in the remaining olive oil over a low heat until soft and translucent. Add the tomatoes, butter beans, and some seasoning. Simmer for a few minutes, then pour into a baking tin or dish.

Mix a pinch of salt with the herbs. Stuff equal amounts under the skin of each chicken thigh. Put a slice of lemon on top of each thigh, then arrange on top of the tomato and bean mixture in the baking tin.

Bake the wedges and chicken traybake in the oven at 180C/160C fan/gas 4 for 45 mins until the chicken is cooked through. Check the potatoes after about 30 mins, shaking them around in the tray – depending on the size of the wedges, they may already be cooked through.

Stir-fry soup is the perfect meal for whenever you need an easy, quick and wholesome meal in a hurry. Use ready-prepared stir-fry veggies or even just ordinary frozen mixed vegetables.This soup is easily tailored to your preferences and whatever you have at home.

Vegan Stir-Fry Soup

mixed vegetables

onion (fine diced.)

ginger

garlic garlic

soya sauce

rice noodles

vegetable stock

kale (either fresh

Add all the ingredients, except the green vegetable, to a saucepan.

Bring to the boil.Lower heat and simmer for about 5 minutes.

Add the green vegetable.Simmer for 3-5 minutes.

Taste the seasoning. It will likely not require salt and pepper but add it if preferred.Ready to serve.

A super easy budget friendly family meal of BBQ boneless pork chops baked in the oven

Oven Baked BBQ Pork Chops

4-6 Boneless Pork Chops

Dry Rub for Pork

c Barbecue Sauce (your favorite brand)

Preheat oven to 350℉

Sprinkle a little dry rub on each side...

Sprinkle a little dry rub on each side of the pork chops. I cook these on a foil lined baking sheet for easy clean up.

Place chops into the oven and bake for...

Place chops into the oven and bake for 20 minutes.

Brush on some of your favorite barbecue sauce...

Brush on some of your favorite barbecue sauce and return to the oven for 10 minutes.

Turn chops and brush other side with barbecue...

Turn chops and brush other side with barbecue sauce and bake for 10 more minutes.

Experience the joy of baking with this Gluten-Free Buckwheat Bread. It&#039;s a simple, one-ingredient recipe that yields a nourishing, dense loaf. Perfect for those on a gluten-free diet or anyone seeking a healthier bread alternative.

1-Ingredient Buckwheat Bread (Nourishing &amp; GF)

buckwheat kernels

tsp salt

tsp poppy and sesame seeds (optional)

Rinse the hulled buckwheat kernels under cold water until the water runs clear. This ensures that any dust or impurities are removed.

Transfer the rinsed buckwheat to a large bowl. Cover the kernels with cold water, ensuring they are fully submerged. Cover the bowl with a clean cloth and let it sit 6 to 7 hours.

Once soaked, drain (do not rinse) and transfer to a blender with 0.9 cups (200 ml) water and salt. Blend, starting at low speed and slowly increasing, until you get a very smooth texture without any pieces left.

Pour the blended buckwheat mixture back into the bowl. Cover it again and let it sit at room temperature for 12 to 24 hours (please see notes to determine how long you should leave it to ferment).

When you&#39;re ready to bake, preheat your oven to 350 °F. While the oven is heating, prepare a loaf pan by lining it with baking paper.

Pour the fermented buckwheat dough into the prepared loaf pan. If you&#39;d like, sprinkle the top with 2 tsp of poppy and sesame seeds.

Bake the bread in the preheated oven for 90 minutes. The bread should be golden brown and firm to the touch.

Allow the bread to cool down before slicing. This makes it easier to cut and improves the texture. Now, enjoy your homemade, healthy buckwheat bread!

https://content.jwplatform.com/videos/kpzIJ3o9.mp4

This Gluten-Free Buckwheat Bread recipe is an absolute game-changer! The loaf is incredibly delicious, and the taste of fermentation is distinct and delightful. It brings back memories of a special bread my mum used to order from a bakery in France. This dense, whole-grain loaf is not just tasty but also super nourishing. This Gluten-Free Buckwheat Bread is a dream come true for health-conscious bakers. It’s easy to prepare, requires just one ingredient, and is budget-friendly. Plus, it’s a fantastic source of nutrients, perfect for those on a gluten-free diet, and great for meal prep.

Buckwheat Bread (1 Ingredient, Gluten Free)

Try this healthy pilaf filled for an easy midweek meal. With cashew nuts, veg and spices, it's not only tasty but budget-friendly too. Top with coriander chutney

Carrot pilaf with coriander chutney

tbsp rapeseed oil

tbsp grated ginger

green chillies sliced

coriander seeds crushed

cardamom pods bruised

cinnamon

tbsp garam masala

carrots

basmati rice

coriander finely chopped (stalks included)

cashews toasted and chopped

Heat the oil in a large pan that has a tight-fitting lid. Fry the onions with a pinch of salt over a medium heat for 10-15 mins until golden and crisp. Remove from the pan with a slotted spoon and drain on kitchen paper, leaving the oil in the pan.

Add half the ginger, half the chilli, all the garlic, spices, and both types of carrots to the pan, and fry for 6-8 mins until the carrot slices are starting to turn golden. Add the rice, stir briefly, then add the stock, a handful of the coriander, a good pinch of salt and grinding of black pepper. Bring to a simmer, and as soon as it starts to boil, turn the heat down to low, cover with a lid and leave to cook for 12-15 mins.

Meanwhile, put the remaining ginger and green chilli, most of the cashews and most of the remaining coriander in a small blender with 50ml water. Blend until smooth, adding another 2-3 tbsp water, if needed, to make a spoonable sauce.

When all the liquid has been absorbed into the pilaf and the rice is tender, fluff up the grains with a fork. Spoon over the coriander chutney, and sprinkle with the fried onions, reserved coriander and remaining cashews to serve.

This Korean sticky beef bowl meal prep features savoury-sweet beef, fluffy rice, and a refreshing cucumber salad. Easy to prepare, budget-friendly, and perfect for weekly lunches

Korean Sticky Beef Bowl Meal Prep

Brown (Yellow) Onion, Diced

Garlic Cloves, Grated

1kg (2.2lb) - Lean Beef Mince (90%)

⅓ Cup (80 milliliters) - Sweet Chilli Sauce

⅓ Cup (80 milliliters) - Oyster or Hoisin Sauce

Tbsp (40 milliliters) - Low Sodium Soy Sauce

(10.5 ounces)

Spring Onion (Scallion), Thinly Sliced

Salt & Ground White Pepper

Cucumber,

tsp (10 milliliters) - Low Sodium Soy Sauce

Honey

Sesame Oil

½ tsp (4 grams) - Gochugaru (Korean Chilli Flakes) (Optional)

Sesame Seeds

(0.1 ounces) - Coriander (Cilantro), Chopped (Optional)

Salt & Ground White Pepper To Taste

½ Cup (300 grams) - Jasmine Rice, Washed

Sriracha Mayonnaise

Spring Onion (Scallion)

Blanch Beans

Bring a pot of lightly salted water to a boil. Add the green beans and blanch for 2 minutes until aldente. Remove, drain, and plunge in an ice bath to shock and stop them from cooking.

Cucumber Salad

Add all of the Korean cucumber salad ingredients in a bowl and mix well to combine. Store in the fridge until ready to serve.

Jasmine Rice

Add the washed jasmine rice, cold water and salt to a saucepan and boil. Reduce the heat to low, place on a lid and cook for 12 minutes. Turn off the heat and leave the lid on for 4 minutes. Remove the lid and fluff the rice with a fork or spatula. Set aside.

Sticky Beef

Place a large pan over medium-high heat. Add olive oil and onion and saute for 4 minutes, mixing regularly. Add garlic and cook for 1 minute. Add the beef mince and let it sit for 2 minutes to build a crust. Mix and break the meat, cooking for 6 minutes or until it is no longer pink and the beef is brown.

Sauce

Add the blanched green beans, spring onion (scallion), sweet chilli sauce, oyster or hoisin sauce, and soy sauce and mix well to combine. Cook for 1 ½ to 2 minutes or until the sauce has thickened. Check the seasoning and remove it from the heat.

Serve

Place the cooked jasmine rice into 5x 750ml meal prep containers. Add the sticky beef and the Korean cucumber salad. Top with a sauce of choice. Dig in.

Top 7 budget friendly meals recipes from across the web

The most viewed budget friendly meals recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

The 35 BEST Ways to Cook Cheap Dinn...

Lemon & herb chicken traybake with ...

Vegan Stir-Fry Soup

Oven Baked BBQ Pork Chops

1-Ingredient Buckwheat Bread (Nouri...

Carrot pilaf with coriander chutney

Korean Sticky Beef Bowl Meal Prep

Top 7 budget friendly meals recipes from across the web

The most viewed budget friendly meals recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The 35 BEST Ways to Cook Cheap Dinn...

Lemon & herb chicken traybake with ...

Vegan Stir-Fry Soup

Oven Baked BBQ Pork Chops

1-Ingredient Buckwheat Bread (Nouri...

Carrot pilaf with coriander chutney

Korean Sticky Beef Bowl Meal Prep

The most viewed budget friendly meals recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine